I’m still working flat out on the Food Club project, but haven’t really changed my habits outside of work. I’m still staying in as much as possible and walking and cycling for exercise. It seems that a lot has changed in some people’s behaviour over the last week, but there still seems to be a large number of people still affected. Please try to offer help to anyone in your community (with the support of your parents) who may need it, there are vulnerable people in BS3 who may be very uncertain about heading out of their houses.
Quite incredible to think it is 10 weeks since this blog began. It’s been even longer since you set foot in the youth club! Be certain that we will update you about any progress we are making with adapting the club to new government advice. It’s fair to say that opening up again is not about to happen in the near future
Right, let’s talk FOOD. My favourite thing. Some of you may know that I used to run a food business that was heavily influenced by my love of Mexico and its food. It’s a cuisine that people often misunderstand. They may think it’s all creamy and cheesy and deep fried, but it’s much more likely to be fresh, tasty and full of corn. “Somos gente de maíz y el maíz es de la gente”.
Well let’s start with tacos. The ultimate street food. Not crispy or fried, but soft and a bit like an edible plate or spoon. Check out the speed and skill of this man! Watch how he flicks the salsa and then cathces it. Amazing.
Even better salsa throwing and catching! It would definitely be up the wall if I tried this. Do you think it is just for show or does it have a purpose?
Another side of Mexican food s fine dining. Working in a completely different environment you have Enrique Olvera and Daniela Soto-Innes who create beautiful dishes from traditional and modern Mexican cuisine.
The second clip is all in Spanish, good luck. See if there are any words you can pick out. And check out the tortilla press and blue corn. Yum.
And if you think it’s all serious, think again! This is the fun side of food. Greedy, silly and extreme, Tostilocos or Dorilocos or FrutasLocas. Certainly not something you could eat every day!!! Loco/a means crazy so you might guess what this is all about before you even see it. Take a bag of corn chips and fill it with as many different ingredients and flavours you can find. The crazier the better seems to be the motto here.
Yes the Sandia Loca looks amazing. Try to find some Chamoy sauce or Tajin. If you visit Clifton, they sell both of these things and the shop is open! They also sell Paletas, amazing Mexican fruit ice lollies.
And then there’s me, trying to do something in my kitchen. Here is how to make GUACAMOLE, probably my favourite thing to eat. Not the green goo you get in supermarkets, but the fresh stuff.
Here are the ingredients. As always, you can substitute or leave out items if you do not have them. The first clip runs through the ingredients.
Now, how to make it. Look out for the moment where I smash the camera of its stand!
Here is the second section, slightly different angle, once I have reset the camera!
And onto the tasting, with ridiculous stegosaurus presentation.
Hope you enjoyed my guacamole journey. Have a go at it and let me know how you get on. It would be great to see your videos and pictures, see if you can create a guacamole animal!
See you next time,
Simon and Sadie.